Creamy Chicken & Veggie Pasta Bake

Name: Creamy Chicken & Veggie Pasta Bake with Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Shredded Cheddar Cheese; 1 packet Orecchiette; 320 g Chicken Breast; 1 tin Diced Tomatoes with Garlic & Onion; 1 Celery; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 3 Garlic; 1 drizzle olive oil; ½ tsp brown sugar

with Cheddar Cheese

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Cheese has always been married to pasta, they are inseparable. Make their bond even stronger by baking a thick layer of Cheddar on top of the pasta. Watch as it embraces the pasta, chicken and veggies in a warm — and very tasty — hug. It’s a match made in heaven!

We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Orecchiette

(Contains: Gluten, Wheat; May be present: Soy. )

320 g

Chicken Breast

1 tin

Diced Tomatoes with Garlic & Onion

Celery

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

Not included in your delivery

1 drizzle

olive oil

½ tsp

brown sugar

Nutrition Values

Calories1180 kcal

Energy (kJ)4950 kJ

Fat61.6 g

of which saturates36.5 g

Carbohydrate91.5 g

of which sugars24.7 g

Dietary Fibre11 g

Protein61 g

Sodium1860 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Large Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli in the boiling water over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the pan with a drizzle of olive oil to prevent sticking. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, finely chop garlic and carrot. • Thinly slice leek and celery. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot, celery and leek and cook until lightly browned, 4-5 minutes.

• Add garlic and Aussie spice blend to the frying pan and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes, chicken-style stock powder, cream (see ingredients), the brown sugar and reserved pasta water. Simmer until slightly thickened, 2-3 minutes.

• Preheat the grill to high. • Stir cooked fusilli through the sauce, then transfer to a baking dish. • Evenly sprinkle with shredded Cheddar cheese. • Bake pasta until golden, 5-7 minutes. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the pasta sauce is hot!